sauteed-kale-recipe.html

1 bunch young kale, stems and leaves coarsely chopped

3 tablespoons olive oil

2 cloves garlic, finely sliced

1/2 cup vegetable stock or water

Salt and pepper

2 tablespoons red wine vinegar

Heat olive oil in a large saucepan over medium-high heat. Add the garlic and cook until soft, but not colored. Raise heat to high, add the stock and kale and toss to combine. Cover and cook for 5 minutes. Remove cover and continue to cook, stirring until all the liquid has evaporated. Season with salt and pepper to taste and add vinegar.

Red Pepper Risotto http://thepioneerwoman.com/cooking/2009/08/red-pepper-risotto/

8 cups chicken broth low sodium

3 tbsps olive oil

1/2 whole onion (Medium, Diced)

2 whole red bell pepper (Diced)

13/4 cups arborio rice

3/4 cup dry white wine

salt (To Taste)

5 ozs goat cheese (fluid)

1/2 cup grated parmesan cheese

1/2 tsp tumeric (optional)

Bring broth to a simmer in a medium pan. In a large skillet or dutch oven, heat olive oil over medium to medium-low heat. Add diced onions and cook until translucent, about 1 to 2 minutes. Add red peppers and cook for 8 to 10 minutes. Add uncooked rice and stir for a minute or two, allowing it to be coated with the other ingredients.

Pour in wine and cook for a minute or two.

Now, start adding broth a cup to a cup and a half at a time, stirring gently and allowing each addition to absorb into the rice. Repeat for 25 to 30 minutes, or until rice is al dente. (You might not need to use all the broth.)

At the end, stir in a little more liquid and turn off heat. Stir in turmeric if desired.

Add cheeses and stir. Serve immediately!

Zucchini Quiche from http://allrecipes.com/recipe/zucchini-quiche/

1 cup biscuit baking mix

1 teaspoon dried oregano

1 teaspoon seasoning salt

1/2 teaspoon garlic powder

1/4 teaspoon salt

1 teaspoon dried parsley

1/3 cup grated Parmesan cheese

1/2 cup grated onion

4 eggs, beaten

1/3 cup vegetable oil

1 zucchini, sliced into rounds

Preheat oven to 350 degrees F (175 degrees C). Grease a 9 x 9 inch casserole dish.

In a large bowl combine biscuit mix, oregano, seasoning salt, garlic powder, salt, parsley and Parmesan cheese. Stir in onion, eggs and oil. Mix well and add zucchini. Pour into prepared casserole dish.

Bake in preheated oven for 30 to 35 minutes, or until cooked through and golden brown. Let cool for 5 minutes before slicing.

Par-Cel – looks like parsley, tastes celery - often referred to as “wild celery”

Use: An easy to use herb that adds a zesty flavour to salads and just about any other dish. As it is a delicate flavour it should be added just prior to serving. Mix with olive oil and lime juice for a tangy salad dressing. Use as a garnish that people will eat rather than leave.

from: http://www.renaissanceherbs.com.au/herbs-a-z/parcel-wild-celery